Pork Rillettes

Name: Pork Rillettes
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: French
Ingredients: 8 tbsp coarse salt; 1 kg/2 lb 4 oz pork belly, boned and rind removed; 500 g/1 lb 2 oz pork back fat, chopped; 2 garlic cloves; 1 bouquet garni; ¼ tsp black peppercorns, crushed; ½ tsp juniper berries, crushed; 250 ml/9 fl oz/1 cup dry white wine; 100 ml/3½ fl oz/generous ⅓ cup duck or goose fat, if necessary; 100 ml/3½ fl oz/generous ⅓ cup duck or goose fat, if necessary

Preparation info

Serves:
8

Difficulty
Easy
Ready in
4 hr

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Originating from the Loire valley of France, this is a classic way to turn an inexpensive cut of meat into a delicious dish. Serve with crusty French bread as a first course or light meal; Sweet & Sour Cucumber Relish goes well with it.

Ingredients

8 tbsp coarse salt
1 kg/2 lb 4

Europe
France
Loire Valley
Starter
Gluten-free
Mediterranean

Method

Rub the salt into the pork belly well. Put in a dish, cover and leave in the refrigerator for 24 hours.
Rinse the meat under cold running water and dry with paper towels. Cut the meat into strips about 2.5cm/1in thick, and then in half. Put the pork belly and back fat in an ovenproof casserole dish and mix well.
Prehea